Ingredients:
100g caster sugar
90ml water
4 tbsp mint leaves
1 tsp mint flowers
juice of 1/2 lemon
300ml double cream
green food colouring (optional)
fresh mint flowers, to garnish
Method:
For the best flavour use a mix of spearmint and apple mint. Combine the sugar and water in a pan, heat gently until the sugar has dissolved then bring to a boil and cook for about 4 minutes to form a light syrup. Add the mint leaves and flowers then take off the heat. Allow to cool then purée until smooth and set aside until completely cold.
Strain the resultant mixture through a fine-meshed sieve then add the lemon juice and stir in the cream. Mix thoroughly to blend, whisking gently. If desired add a few drops of green food colouring at this point. Pour the resultant mixture into a freezer-proof box and freeze until mushy. Remove from the freezer, beat well, then freeze again until hard.
Serve the final ice cream in tall glasses, decorated with fresh mint flowers.
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